Healthy Pumpkin Seed Breakfast Bread

Hi friends!

I can’t believe we are in November! If you haven’t noticed, I held off as long as I could with the pumpkin recipes – denial much.  I mentally wasn’t ready to let summer go but with it being a bit over a month until Christmas, it’s about time I faced the music.  The pumpkin and spices in this recipe give your home such an amazing smell when this is baking that you won’t be able to resist.  I always forget how easy loaves are to make.  They take awhile to cook but are SO easy to mix up and turn out perfect each time.

In this recipe, I used mainly almond flour and oats.  I love the texture almond flour gives in baking – so fluffy and not dense like some gluten-free flours I’ve tried.  Pumpkins seeds are so nutrient dense, with a 1 ounce serving boasting 7g of protein, 233 mg of potassium and 26% of your daily iron so I used those as an add-in and topping but feel free to substitute with walnuts, almonds or whatever you prefer.

I hope you’ll give this recipe a try! As always, I LOVE seeing your recipe creations.  Please tag me on all socials as @balancingandie so I can follow along 🙂 . To never miss a post again, you can subscribe to my blog on your right hand panel.

 

 

 

Healthy Pumpkin Seed Breakfast Bread

Yield: 1 loaf (10 slices)

Healthy Pumpkin Seed Breakfast Bread

Ingredients

    Dry ingredients
  • 1/2 cup steel cut oats (or quick oats)
  • 1 cup almond flour
  • 1/2 cup gluten-free blend (or all-purpose, spelt flour or more almond flour)
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1/4 tsp all spice
    Wet ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 2 large eggs (sub 2 flax eggs)
    Add ins
  • 1/4 cup dairy-free chocolate chips +1 tbsp for topping
  • 1/4 cup pumpkin seeds (sub: pecans, almonds or walnuts) +1 tbsp for topping

Instructions

  1. Preheat oven to 350F and spray rectangular loaf pan (approx 8x3) with oil spray.
  2. Mix dry ingredients in small bowl.
  3. Whisk wet ingredients in large bowl and let sit for 5 minutes.
  4. Add dry ingredients to wet (careful to not over mix).
  5. Fold in add-ins of your choice.
  6. Spread evenly in loaf pan and add any extra toppings if using. Then bake for 35-40 minutes until an inserted toothpick comes out clean.
  7. Let cool and then refrigerate the rest.
http://balancingandie.com/healthypumpkinseedbreakfastbread/

 

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